Tomato, Roasted Pepper, Goats Cheese and Pesto Quiche Recipe

Method

2. Use your fingertips to rub the butter and margarine into the flour until it resembles breadcrumbs (this can also be done in a food processor).

3. Whisk together the egg and milk.

4. Create a well in the crumb mixture, add the liquid and gently bring together to form a cohesive dough.

5. Wrap in cling film and chill for 30 minutes before use.

6. Roll out the pastry between two pieces of cling film to about 5mm thickness.

7. Remove the top layer of cling film and use the bottom layer to lift the pastry and line your tart shell, remove the cling film and press the pastry into the shell. Patch any cracks or holes that appear in the pastry, and trim any excess.

8. Return to the fridge for a further 20 minutes.

9. Preheat your oven to 180°C / 356°F.

10. Prick the base of the tart all over with a fork.

11. Bake for 15-20 minutes until slightly golden.

12. Remove from the oven. Reduce the over temperature to 160°C / 320°F in order to bake the quiche when the filling has been added.

For the filling:

1. Whisk together the eggs, cream, salt and pepper, set aside.

2. Spread the pesto evenly over the base of the pastry and crumble the goats cheese on top. Then add as many tomatoes and peppers as you wish.

3. Pour in the egg mix and bake for 25-30 minutes until golden.

4. Allow to cool slightly before cutting and serving, alternatively allow to cool completely and refrigerate.